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Old 11-09-2012, 03:36 PM posted to
santiago santiago is offline
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Default [TN] '61 Beychevelle

Mark Lipton wrote in
It was
acidic enough that it needed the food to show well, but at 11.5% ABV
it showed no heaviness or heat. This led to an interesting discussion
concerning the ABV: since '61 was noted as a warm year that produced
very ripe grapes in Bordeaux, how did they keep the alcohol so low?
Canopy management? Earlier harvest?

I am not an expert, but canopy management sounds quite a recent practice to
me to be the cause. My guess is that they harvested way earlier in 1961
that they do today.

Anyone has access to a historical series of harvest dates going back to
that era?